Cranberry Jelly Recipe

Cranberry Jelly





5 C Whole Cranberries
3 C Sugar
1 C Apple Cider
Juice of 1 Lemon

Put everything into a saucepan and cook until the cranberries burst, stirring often.

Put through a fine mesh food mill and discard the solids.

Ladle into prepared jars and boiling water process for 10 minutes.

Makes 3 1/2 half pints.

(paraphrased from:
http://www.foodinjars.com/2011/11/home-canned-cranberry-sauce-made-in-a-tin-can-mold/ )

[11-27-13]  5C was about 1 1/2 bags, came out very tasty but maybe next time I'll do the full two bags.

[11-26-14] did full two bags, boiled down two cups of cider to one cup. added juice of one lime on top of juice of one lemon.

Crab Apple Jelly Recipe

Crab Apple Jelly


crab apples - not quite, or just ripe.
Water
Sugar
Spices - if desired
Lemon juice - if desired


pick some crab apples



wash the apples in cool water and vinegar.

Slice and core the apples, removing any bad or buggy spots.



Weigh the apples, and put in a pot with an equal amount of water.

Boil apples, partially covered, until they are soft and falling apart, about an hour. (spices can be added at this point if desired.)

Strain apples through a jelly bag or muslin cloth, squeezing gently if desired (squeezing will make more juice, but result in a cloudy jelly)



measure juice and put in a pot with a little less or an equal amount of sugar and some lemon juice if desired.

Bring to a boil and cook until it reaches 220 degrees F.

ladle into prepared jars and process in a boiling water bath for 10 minutes.


(helpful articles:
http://reddirtkelly.com/2013/08/18/my-little-victory-garden-secrets-to-making-crabapply-jelly-or-jam-or-jamly/
http://www.babble.com/best-recipes/crabapple-jelly-a-dozen-ways/ )



[09-05-13] a little over 2.5 lbs of prepared apples cooked down to 3 2/3 C juice, added 3 C sugar. No spices or juice added. got 3 half and 3 quarter pints. Pretty tasty, but next time will add spices. even though it was setting up in the pan, the jelly in the jars never went past a syrupy consistency.

[09-19-13] use 3.75lb apples, added 1/4 tsp apple pie spice and 1/4 tsp cinnamon. got 3 1/2 C juice, added 1/4 C lemon juice and 3 C sugar. let it boil for 5 min before adding sugar. was setting up in the pot, and tasted great. (maybe a touch less lemon juice next time)

Compost Jelly Reipe

Compost Jelly


Apple Peels and Cores
Citrus Peels

Spices (Fresh Ginger, Cinnamon, Allspice, Cloves, etc)

Citrus Juice

Sugar


Put peels and spices in to a large pot and cover with water, simmer for about an hour.

Pour into a jelly bag and let drip overnight, do not squeeze or you'll get a cloudy jelly.

Add citrus juice and measure liquid, bring to a boil and add equal amount of sugar. cook until jelly reaches set point (220 degrees F).

Boiling water bath process for ten minutes.

Yield depends on amount of peels, liquid and juice used.

(rough approximation of the much more detailed recipe here:  http://creatingnirvanatoday.blogspot.com/2010/10/compost-heap-jelly.html
also inspired by: http://www.craftster.org/forum/index.php?topic=275484.0 and http://figjamandlimecordial.com/2009/04/01/compost-jelly/ )

[08-01-13]
measurements:
31.6 oz apple peels and cores
8.2 oz orange peels (~2 large oranges)
.7oz knob peeled ginger, sliced
48 oz water (6 C)
10 cloves
1/4 tsp ground cinnamon
1/4 C lemon juice
3 1/4 C sugar

got 4 half pints
smelled like Christmas while cooking, tastes like fancy apple pie with citrus notes.

[10-31-13]
meaurements:
48 oz apple peels and cores
34 oz citrus peels (some lemon, mostly orange, one grapefruit)
82 oz water (10 1/4 C)
30 cloves
1/3 C lemon juice

got 6 C total liquid, added 6 C sugar
got 7 half pints and 1 pint plus a little extra
smelled wonderful, maybe too much citrus/grapefruit, a bit bitter.

Corn Cob Jelly Recipe

Corn Cob Jelly


8 corn cobs, sans corn
6 C water
2 Tbsp lemon juice
sugar
Flex Batch Pectin

Chop corn cobs in half, cover with water and boil uncovered for about 30 minutes.

Remove cobs and strain liquid, there should be about 2 cups left.

Add lemon juice and measure liquid, add pectin and bring to a boil.

Add an equal amount of sugar to liquid and stir to dissolve. bring to a hard boil and then remove from heat.

Ladle into prepared jars and boiling water bath process for 10 minutes.

Makes about 3 half pints.


(inspired by:  http://chickensintheroad.com/cooking/how-to-make-corn-cob-jelly/
and: http://nchfp.uga.edu/how/can_07/corncob_jelly.html )


[7-18-13] Tastes kinda like Frosted Flakes

Two Pickled Onion Recipes

Bread and Butter Onions with Garlic



2 Lbs Onions, quartered and sliced thin. (about 7 cups)
2 Tbsp salt
1 tray ice cubes

4 large cloves garlic, thinly sliced
1 1/2 C Apple cider vinegar
1 1/4 C sugar
1/4 tsp turmeric
1/4 tsp celery seed
1 1/2 tsp mustard seed

Toss onions, salt and ice in a large bowl, cover tightly and let rest for about 3 hours.



Combine garlic, vinegar, sugar and spices in a large pot and bring to a simmer. Drain onions and remove any leftover ice chips (do not rinse). Add onions to vinegar mixture and simmer for 2 minutes then remove from the heat.



Using a slotted spoon or tongs, pack jars with the cooked onions and top with brine. Remove any air bubbles and add more brine as necessary, leaving 1/2 inch head space.

Process jars in a boiling water bath for 10 minutes.

Wait one week before eating.

Makes 2 pints

(inspired by: https://robbingpeter.wordpress.com/2010/03/19/can-jam-alliums/ )


[07-11-13] - oh, wow, these are good,  the leftover bits right out of the pan were amazing!  can't wait to have these on sandwiches.




Sweet and Sour Pickled Red Onions


3 Lbs  Red Onion, quartered and thinly sliced
2 Tbsp Salt
1 Tray Ice cubes

2 C Apple Cider Vinegar
1/2 C Water
3/4 C Sugar

2 tsp Mustard seed
1 tsp Celery seed

Toss onions, salt and ice in a large bowl, cover tightly and let rest for about 3 hours.

Combine water, vinegar, sugar and spices in a large pot and bring to a simmer. Drain onions and remove any leftover ice chips (do not rinse). Add onions to vinegar mixture and simmer for 2 minutes then remove from the heat.

Using a slotted spoon or tongs, pack jars with the cooked onions and top with brine. Remove any air bubbles and add more brine as necessary, leaving 1/2 inch head space.

Process jars in a boiling water bath for 10 minutes.

Wait one week before eating.

Makes 3 pints
 
(mostly from the recipe in from Food in Jars, also here: http://foodinjars.com/2010/03/can-jam-sweet-and-sour-pickled-red-onions/  )

Pickled Eggs Recipes

Pickled Eggs



1 dozen medium eggs, boiled and peeled.

Simmer brine for 5-10 minutes

Place eggs in sterilized jars and cover with brine.

Cover tightly and refrigerate for two weeks.

Enjoy. eggs will be good for up to 3 months, eggs must remain in the refrigerator, they are not shelf stable.


Brines:


English Style Pickled Eggs
2 1/2 cups cider vinegar
1 Tbsp chopped fresh ginger
6-10 allspice berries
1 tsp whole peppercorns
1 bay leaf



Dilled Eggs
1 1/2 cups white vinegar
1 cup water
3/4 teaspoon dill weed
1/4 teaspoon white pepper
3 teaspoons salt
1/4 teaspoon mustard seed
1/2 teaspoon onion juice or minced onion
1/2 teaspoon minced garlic or 1 peeled garlic clove



for Pickled Egg safety information please see: http://nchfp.uga.edu/how/can_06/pickled_eggs.html

[7-14-13] we opened up the dilled eggs today, and while the flavor was pretty good, we just couldn't take the texture :( oh well.

Pickled Watermelon Rind Recipe

Pickled Watermelon Rind


1 qt/2 lb watermelon rind

1/3 C salt
6 C water
1 tray of ice cubes

1/2 tsp powdered ginger

2 C sugar
1 C brown sugar
2 Tbsp honey

1 1/2 C Apple Cider vinegar
1 C water
3 star anise
8 whole cloves
2 cinnamon sticks, broken in half
1/2 lemon, thinly sliced with seeds removed

Trim the pink flesh and outer green skin from thick watermelon rind. Cut into 1/2 inch squares. Cover with brine made by mixing the salt with 6 C cold water. Add ice cubes. Let stand 3 to 4 hours.



Drain; rinse in cold water. Cover with cold water, add powdered ginger and cook until fork tender, 5-10 minutes (do not overcook). Drain.



Combine sugar, vinegar, water, and spices (tied in a clean, thin, white cloth). Boil 5 minutes and pour over the watermelon; add lemon slices. Let stand overnight in the refrigerator.



Heat watermelon in syrup to boiling and cook slowly 30  min to 1 hour, until rind is transparent. Pack hot pickles loosely into clean, hot pint jars. To each jar add 1 piece of stick cinnamon and evenly distribute spices from spice bag; cover with boiling syrup, leaving ½ inch headspace. Remove air bubbles and adjust headspace if needed.



Boiling water bath process for 10 minutes

Makes 2 pints

(adapted from: http://nchfp.uga.edu/how/can_06/watermelon_rind.html
with influences from: http://blog.fatfreevegan.com/2011/06/watermelon-rind-preserves.html
http://www.cinnamonspiceandeverythingnice.com/watermelon-rind-pickles/ )

[06-28-13] Only had about a pound and a half of rind (saved up in the freezer), but mostly kept measurements the same (only used 4C water for salt soak), had about a cup of leftover syrup. forgot to add ginger to the boiling water step.  Haven't tried any rind yet, but syrup is pretty yummy. Not entirely sure that the overnight syrup soak is necessary, may skip it next time, but nice to know I can use it if I'm short on time.

Mixed Pickling Spice Recipe

Mixed Pickling Spice

4 tsp mustard seed

3 tsp allspice berries

3 tsp coriander

3 tsp peppercorns

2 tsp juniper berries*

1 tsp cardamom seeds*

1 tsp celery seed*

1 tsp cloves

1 tsp dill seed

1 tsp ginger (chopped dried)

1 pinch red pepper flakes*

2 small bay leaves. shredded

1/3 cinnamon stick, crushed

* - optional

Makes approximately 3/4C

6/24/13 -  Couldn't find cardamom seeds, so had to dissect the pods for them, it smelled super yummy. left out the red pepper flakes.

Grape Jelly Recipe

Grape Jelly


4 C  100% Concord Grape Juice (unsweetened)
1 C Sugar
1 Pkg Ball no/low sugar pectin

Combine juice and pectin and stir thoroughly.

Bring juice to a hard boil that cannot be stirred down.

Add sugar and stir to dossolve, return jelly to a hard boil that cannot be stirred down.  Boil for one minute.

Remove from heat and ladle into prepared jars.

Boiling water bath process for 10 minutes.

Makes 4 1/2 half pints.


06-15-13 -  beautiful set, and a good level of sweetness, but a bit weak tasting, maybe boil it down and concentrate it a bit next time?

Chocolate Syrup Recipe

(not preserving, but worth putting someplace where I won't loose it.)

Chocolate Syrup


1/2 C Cocoa Powder
1 C Sugar
1 C Water
1/8 tsp Salt
1/4 tsp Vanilla Extract

Combine cocoa, sugar, salt and water in a saucepan over med heat.  stir/whisk until the cocoa powder dissolves.

Bring to a slow simmer and simmer for about 2-3 minutes.

Remove from the heat and let cool a moment before whisking in vanilla.

Pour into a bottle and refrigerate for up to a month. (But it never lasts that long)

for a thicker syrup, simply simmer for longer.

Curried Pickled Cauliflower Recipe

Curried Pickled Cauliflower


3 C White vinegar
1 C Water
1/2 C Brown sugar
1 Tbsp Curry powder
1 Tbsp Salt
1 (2-3 lbs) Cauliflower, cut into 1/2" florets
1 Red bell pepper, diced
1 Onion, diced

Combine vinegar, water, brown sugar, curry powder, and salt and bring to a boil.

Add cauliflower, bell pepper, and onion and return to a boil. Reduce the heat and simmer until the vegetables are just tender: about 2 min.

Fill prepared jars and boiling water bath process for 10 minutes.  Turn off heat and let cool 5 minutes before removing jars.

let sit one week before eating.

Makes 3 Pints

(From Put 'Em Up by Sherri Brooks Vinton
https://www.inkling.com/read/put-em-up-sherri-brooks-vinton-1st/cauliflower/curried-cauliflower )

Melon Jam Recipes

(it should be noted that these recipes would probably have a higher star rating if I actually liked melon)


Honeydew Ginger Jam


2 1/2 C Melon, chopped
1/2 C 1 Tbsp Honey
1/2 1/3 C Sugar
2 3Tbsp Lemon juice
Zest of 1/2 Lemon
1 Tbsp finely chopped ginger
1/4 tsp Ground ginger powder
4 tsp Low sugar pectin

Combine melon, lemon juice, zest and ginger, bring mixture to a boil and simmer for about 10 minutes, stirring frequently, mashing the melon with the back of your spoon as it softens.

Stir in pectin and bring to a hard boil, add honey and sugar bring back to a full rolling boil for 1 minute.

Spoon into prepared jars and boiling water bath process for 10 minutes.

Makes 1 half pint

(Inspired by:
 http://www.cooks.com/rec/view/0,1623,145189-240193,00.html
http://passionfruitgarden.com/2013/03/31/melon-ginger-lemon-jam/ )






Vanilla Cantaloupe Jam


2 C Cantaloupe, chopped
1 C Sugar
1 1/2 tsp Vanilla
Zest of 1/2 1 lemon
1 2 Tbsp Lemon juice
4 tsp 1 Tbsp Low sugar pectin

Combine melon, lemon zest and juice, simmer for about 10 minutes, mashing melon with the back of your spoon as it softens.

Stir in pectin and bring to a full rolling boil.

Add sugar and bring back to a full rolling boil for 1 minute.

Remove from the heat and stir in vanilla.

Spoon into prepared jars and boiling water bath process for 10 minutes

Makes 1 1/2 half pints.

(Inspired by Cantaloupe Jam with Vanilla from Food in Jars)


(05-12-13) forgot to taste the cantaloupe jam before washing the pot, but smelled divine.  Honeydew jam was too sweet, to honey, not enough honeydew and ginger, so I've marked planed changes in blue.
(05-13-13) the small jar of Vanilla Cantaloupe didn't seal so got to try some this morning.  very melon-y but a touch too much vanilla.  once again, alterations marked in blue.
(7-12-13) finished the small jar of vanilla cantaloupe the other day, I have to admit it grew on me, maybe not my first choice, but definitely a good jam.

Apple Pie Jam Recipe

Apple Pie Jam


2 Granny smith apples: peeled, cored and chopped into small chunks
1/3C Apple Pectin liquid
1 Tbsp Lemon juice
1/4 C Raisins (optional)
1 C Brown sugar
1/2 C White sugar
1/4 tsp Apple Pie spice
1/4 tsp Cinnamon

Combine apples and liquids and cook until apples are tender, but not mushy.

Stir in lemon juice and raisins, then add sugars, spice and cinnamon and stir to dissolve.

Bring Jam to a rolling boil and cook until it reaches 220F.

Let sit 5 minutes, stirring occasionally.

Ladle into prepared jars and boiling water bath process for 10 minutes.

Makes approximately 2 half pints (depending on the size of your apples & weather you use raisins or not).

Recipe can be increased to use up to 6 apples, or anything in between.

(Inspired by:
http://freshpreserving.com/recipe.aspx?r=50
http://www.mommyskitchen.net/2009/10/apple-pie-jam-i-fall.html
http://www.tasteofhome.com/Recipes/Apple-Pie-Jam )

(4-30-13) - first time making this did not add 1/2 c white sugar, or raisins, and apples were on the small side, only got one half pint and one quarter pint. Tasted great in the pot, but as of (05-04-13) still has not set up. (05-10-13) - reprocessed, added a little more pectin and lemon juice as well as white sugar, recipe changed to reflect modifications. Sample in the fridge is more like a thick syrup/caramel than jam and way too sweet,  may need to go back down to just brown sugar and use a low sugar pectin instead of the apple pectin.  kind of disappointing.

Apple/Pumpkin Pie Spice Recipe

Apple/Pumpkin Pie Spice

9 parts ground cinnamon
3 parts ground nutmeg*
3 parts ground ginger
2 parts ground cloves*
2 parts ground allspice*
1 part ground cardamom (this optional, and you rarely see it in pumpkin pie spice blends, but sometimes in apple pie blends, I really like what it adds in flavor, no matter what the application, so I use it)

mix everything together and enjoy in your favorite recipe

for Spiced Cider: stir 1/8 - 1/4 tsp into one mug of cider, and microwave 1-2 minutes until hot.

* I like to use whole spices and grind them myself when I make my mixes, but if you can't get whole, use the freshest possible ground you can get.

Apple Pectin Recipe

Apple Pectin


Whole apples, quartered or leftover apple bits from other projects
small amount reserved citrus peels
Double the amount of water to apples by weight.

Cover apples with water and simmer for 1/2 to 1 hr. or until everything is mushy.

Strain liquid through a jam bag, or two layers of cheesecloth, let drip for several hours. Discard apple mush, strain liquid again, and return liquid to the pot and boil until reduced by half.

Can be refrigerated for one week, frozen for 6 months.


To Test:
Mix 1/2 tsp liquid to 1 Tbsp rubbing alcohol, good pectin should form a rubbery ball or blob.


To Use:
for jam:
 ~ 1/3 - 1/2 C Pectin liquid to every 2 lbs (4C) low pectin fruit.
1 tsp Lemon juice per 1/3 C pectin liquid
At least equal parts sugar to pectin liquid + approximately 1 - 1.5 c sugar for every lb of fruit.

for jelly:
1/4-1/3 C Pectin Liquid to 1 C juice
1 tsp Lemon juice per 1/4 c Pectin liquid
1:1 sugar to pectin/juice mix


(Inspired by:
http://hungrytigress.com/2010/07/apple-pectin-confiture-de-vieux-garcon/
http://blogs.food24.com/kitchendiary/2009/11/19/homemade-apple-pectin/
http://www.mynewoldschool.com/2010/07/27/make-your-own-pectin/
http://americanpreppersnetwork.com/2013/01/how-to-make-your-own-pectin.html
http://canninggranny.blogspot.com/2011/09/making-and-canning-pectin-from-apples.html )


Notes:
first time I made this (4-21-13) I used 4 ziplock baggies of reserves peels and bits (>1.5lbs) plus half a juiced lemon peel. I got a little less than 2 cups of thick pectin liquid that formed a thick gelatinous blob in alcohol.

Strawberry - Lemon Marmalade Recipe

 

Strawberry - Lemon Marmalade

1 lemon
12 oz strawberries (about 2 cups)
1 C sugar


Using a vegetable peeler, peel the skin from the lemon and cut it into thin strips, juice the lemon, reserving the seeds in a cheesecloth baggie. Combine peel strips and juice and seeds with 1 C boiling water.

Chop strawberries and mix with 1/2 c sugar



Let strawberries macerate, and lemon peels soak for at least 4 hours, up to 24 hours.

Throw lemon mix into a pan and bring to a boil, simmer for 20-30 min until the liquid is greatly reduced and the peels are tender. Remove the seed bag, squeezing to get all the juice out.



Puree half the strawberry mix and throw everything into the pan with the lemon mix. Simmer for a few minutes and then add the last 1/2 c sugar, stir until it is fully dissolved and then bring to a hard boil for about 3-5 minutes, until jam reaches 220degrees.


(it must be noted, that I really should have used a much larger pot here)

Spoon into prepared jars and boiling water bath process for 10 minutes.

Makes 3 quarter pints


(a combination of three recipes:
http://www.foodinjars.com/2011/06/urban-preserving-small-batch-strawberry-vanilla-jam/
http://hezzi-dsbooksandcooks.blogspot.com/2011/06/strawberry-lemon-marmalade.html
http://www.foodinjars.com/2010/02/three-citrus-marmalade-recipe/  )

Grapefruit Marmalade Recipe

Grapefruit Marmalade


2 lbs Grapefruit (~2 fruits)
3 C water
3 C sugar

scrub the grapefruit to remove any wax.

Juice grapefruit, reserving any solids and seeds, set juice aside.(you should get roughly one cup of juice per lb of fruit)

Peel internal membrane and pith bits from the inside of the peel shells. Place reserved solids, seeds and membrane into a jelly bag or a pouch made of two layers of cheesecloth - this is your 'pectin pouch'.

Slice the grapefruit peel into thin strips.

Put reserved juice, pectin pouch, peel strips and water into a large bowl. Let sit 24 hours in the fridge.

Place peel and juice mix into a large pot and bring to a simmer.  Let simmer partially covered, for at least 1 hour, stirring occasionally and squeezing the pectin pouch with the back of your spoon, until peel is tender.



Remove pectin pouch, squeezing out as much of the pectin full goo as you can.  Be careful not to burn your fingers.

Slowly add in the sugar, and return to a simmer, stirring to dissolve.

Bring the marmalade to a full rolling boil that cannot be stirred down, boil until the temperature reaches 220F.  Remove from the heat, let sit for about 5 minutes stirring occationally.

Spoon into prepared jars and process in a boiling water bath for 15 minutes.

Makes 2 pints.